6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.2(T)3.2(T) - Food Preparation - Preventing Contamination from the Premises−2
6.4(A)6.4(A) - Repairing−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−2
5.1(P)(1)5.1(P)(1) - Preventing a Cross Connection−2
4.4(S)(1)4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations−2
7.1(P)7.1(P) - X. Chemical - Other Personal care items - Storage−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
3.4(D)(1)3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling−2
3.3(A)(1)3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking−2
4.5(B)(4)(a)4.5(B)(4)(a) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.1(N)4.1(N) - Pressure Measuring Devices for Mechanical Warewashing Equipment - Accuracy−2
4.4(F)(2)4.4(F)(2) - Warewashing sinks: Use Limitation−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
6.4(E)6.4(E) - Cleaning Maintenance Tools- Preventing Contamination−2
3.2(M)(4)3.2(M)(4) - Wiping cloths - use limitation−2
4.4(A)(3)4.4(A)(3) - Equipment - Good Repair and Proper Adjustment: Can Opener−2
6.4(F)6.4(F) - Drying Mops−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.1(B)(1)6.1(B)(1) - Floors, walls and ceilings - utility lines−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
4.0(B)4.0(B) - Cast Iron - Use Limitation−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
20.0(B)20.0(B) - Existing Facilities and Equipment-Requirements for Replacement−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.5(B)(4)(c)4.5(B)(4)(c) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
7.1(E)7.1(E) - X. Chemical - Sanitizers - Criteria−2
4.5(B)(4)(d)4.5(B)(4)(d) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.3(A)(1)(a)3.3(A)(1)(a) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.2(R)(1)(3-9)3.2(R)(1)(3-9) - Food storage - Excluded Locations−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(H)4.5(H) - Wet cleaning methods−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
6.4(A)6.4(A) - Repairing−2
4.5(C)4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency−2
3.4(D)(2)3.4(D)(2) - VI. Time/Temperature Controlled Safety Food - Cooling−2
6.1(F)(2)6.1(F)(2) - Wall and ceiling - coverings and coatings−2
4.8(G)(1)4.8(G)(1) - Kitchenware and Tableware - Handling−2
4.8(A)(2)4.8(A)(2) - Equipment and Utensils - Air-Drying−2
4.7(A)4.7(A) - Clean linens.−2
4.5(B)(4)(b)4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
